Smoked Duck Breast With A Cherry Sauce
This is a great dish to impress who ever you like and would also go great as an alternative Christmas dinner.
Cherry Sauce
2 cups of pitted cherries
2 cup red wine
2 cup chicken stock
1 small stem of rosemary
1 Tbsp. minced shallot
2 cloves minced garlic
1/2 cup of brown sugar
1 tsp Cajun seasoning
West Coast Cajun Creole Seasoning
Email me at blevinrobinson@westcoastcajun.com
Official Merch:
Are you a youtuber and want tools to help grow your channel? Then click the link below.
Cookware that I use:
Camera and gear I use:
Disclosure: West Coast Cajun Cuisine is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn advertising fees by advertising and linking to amazon.com at no extra charge to you. Amazon logo, AmazonSupply, and the AmazonSupply logo are trademarks of Amazon.com, Inc. or its affiliates.
Facebook:
Twitter:
Smoked Duck on ASMOKE Pellet Grill with Plum Glaze
Armadillo Pepper shows you how to smoke a duck on a pellet grill. I'll also make a plum glaze and dipping sauce.
Plum Glaze Adapted From Marion's Kitchen
How to Make Butter Bath Chicken Thighs
How to Smoke a Whole Chicken
How to Make Applewood Smoked Chicken
Armadillo Pepper Hot Sauce, BBQ Sauce, Jerky & Snack Store
Additional recipes
Connect with Armadillo Pepper on Facebook
Connect with Armadillo Pepper on Pinterest
Alex Guarnaschelli's Whole Duck with Green Peppercorn Glaze | Alex's Day Off | Food Network
The key to Alex's duck recipe? Giving it a warm soy sauce and honey bath before roasting it in a hot oven until the meat is juicy and the skin is perfectly crispy!
Get the recipe ▶
Subscribe to Food Network ▶
Alex Guarnaschelli, professional chef, working mom and passionate home cook, invites viewers to learn her down-to-earth recipes in Alex's Day Off. Alex shows how cooking her personal style of American, French and Italian fare can be elegant and approachable!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Whole Duck with Green Peppercorn Glaze
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Intermediate
Total: 1 hr 50 min
Prep: 5 min
Inactive: 15 min
Cook: 1 hr 30 min
Yield: 6 to 8 servings
Ingredients
1 (5 1/2-pound) whole Long Island duck
Salt
6 cups water
1 cup light soy sauce, divided
1/3 cup honey, plus 1/4 cup
1 (3/4-ounce) can green peppercorns in brine, about 2 tablespoons
1/4 cup champagne vinegar
2 tablespoons dry Marsala
Directions
Preheat an oven to 500 degrees F and arrange the oven rack in the center of the oven.
Remove the innards of the duck and reserve them for another use, or discard. Remove any loose pockets of fat surrounding the cavity. Season the inside of the duck with salt.
In a pot large enough to hold the duck, combine the water, 3/4 cup of the soy sauce and 1/3 cup of honey. Bring the mixture to a simmer over low heat. Add in the brine from the green peppercorns, lower the heat and submerge the duck, breast side down, into the pot. Let it simmer 30 seconds, basting the top side with the liquid. Remove the duck and arrange it, breast side down, in a roasting pan fitted with a rack that elevates it off the bottom of the pan. The rack will allow hot air to circulate around it as it cooks. (Cook's note: Ideally, the duck should sit overnight to allow the flavors to meld with the meat and for the skin to dry out. This will mean a crispier skin, once the duck is cooked.)
Put the roasting pan into the oven and turn the temperature down to 400 degrees F. Allow about 15 minutes roasting time for each pound of duck. Cook for 20 to 25 minutes, remove the pan from the oven, then flip the duck. Using a turkey baster, remove the excess fat from the bottom of the roasting pan and transfer it to a heatproof liquid measuring cup. Return the duck to the oven and cook for another 45 minutes to1 hour, depending upon the size of your duck.
Meanwhile, in a medium pot, combine the champagne vinegar with the remaining 1/4 cup soy sauce, 1/4 cup honey, Marsala and the reserved green peppercorns. Bring the ingredients to a boil over high heat. Lower the heat and simmer gently, allowing the glaze to reduce and the flavors to blend. Taste for seasoning. Allow it to cook until all the flavors meld together.
Remove the duck from the oven and baste it with the drippings in the bottom of the pan. The duck should register about 150 F when an instant-read thermometer is inserted into the thigh meat. Transfer it to a platter and pour half of the glaze over the breast and thigh meat. Reserve the remaining glaze for plating. Allow the bird to rest for about 15 minutes. Carve the duck and arrange on a serving platter. Season the flesh, with salt, if desired, and top with remaining glaze.
Cook’s Note
Reserve any fat that accumulated at the bottom of the pan. I use that duck fat like oil or butter for cooking. It's delicious!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP:
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#Duck #AlexGuarnaschelli #AlexsDayOff #FoodNetwork
Alex Guarnaschelli's Whole Duck with Green Peppercorn Glaze | Alex's Day Off | Food Network
Tea Smoked Duck 茶香熏鴨 | Street to Kitchen Asia with Yu Tsai
This dish was inspired from my trip to Mao Li in the Hakka Region of Taiwan. It is known for its tenacious people who have mastered cultivating crops in the challenging and mountainous landscape. Tea is one of their best known exports. I have creating this tea smoked duck breast dish using a homemade smoker and using their local black tea to honor their traditions. – Yu Tsai
BY YU TSAI
SERVES 3 TO 4
PREP TIME 20 MIN
COOKS IN 30 MIN
DIFFICULTY EASY
Duck and Dry Rub Ingredients:
4 Duck breasts, skin on
Dry Rub:
1 tablespoon 5 spice powder
1 tablespoon salt
1 tablespoon sugar
1 tablespoon crushed peppercorn
Massage into duck breasts and allow to set for about 2 hours.
Needed to Make Homemade Smoker:
1 large wok with a lid
1 round rack or grate fitted for the smoker
Aluminum Foil
Smoker Ingredients:
1/ 2 cup loose leaf black tea
1 cup rice
3 tablespoons brown sugar
1 tablespoon peppercorns
5 crushed star anise
2 cinnamon sticks
dehydrated orange
Instructions:
1. To make homemade smoker: Line a large wok with aluminum foil, making sure that there is enough foil at the lip of the wok to create a seal between the wok and the lid. Wrap the inner edge of the lid with foil, so that the foil on the wok and on the lid contact and seal. Create a small round bowl from foil that is about 6 inches (15 cm) across and about 2 inches (5 cm) deep.
2. Place the bowl filled with the smoker ingredients into the bottom of the wok and place the rack above the bowl. There should be about 2 inches (5 cm) between the top of the bowl and the rack.
3. Score the skin on the duck breasts and place skin side up on the rack in your smoker.
4. Cover the smoker and turn heat to high.
5. Once you begin to see smoke exiting the smoker, lower to medium heat and cook for 15 minutes for medium to well done. Adjust time for your personal meat temperature liking.
6. Remove breasts from smoker and allow to rest 10 minutes.
7. Heat oil in a skillet on high heat and fry duck breasts skin side down for 10 minutes.
Ingredients for Sauce:
¾ Cup (180 ml) Hoisin sauce
1 ½ tablespoons sweet soy bean sauce
3 tablespoons of brown sugar
3 teaspoons of honey
3 teaspoon rice vinegar
4 tablespoons chopped coriander
2 inches minced ginger
Instructions for Sauce:
1. Mix all sauce ingredients in a small saucepan and simmer over low heat for 7 minutes
2. Chill in ice bath immediately to lock in the flavor.
Smoked Duck Breasts
This is a way of cooking duck that is extremely simple and tasty. This method is great for cooking any puddle duck such as Mallard, Pintail, and Teal. It is preferable to have the skin on the breast meat because of the added flavor and texture. The most important thing is to make sure that you do not cook your duck past medium.
Recipe:
1. Trim excess skin, fat, and connective tissue
2. Score the skin and fat
3. Brush breasts with olive oil and sprinkle with a BBQ rub. (I prefer a rub with some sweetness)
4. Smoke until internal temp hits 128 degrees. With the grill set at 225 degrees it took about 40 minutes to hit the target temperature. (If you don't have a smoker you can lightly grill the breasts. The goal is to cook them slowly.)
5. Let the breasts cool down about 5-10 minutes
6. Lay breasts skin side down into a cold pan and then set burner to high.
7. Cook until skin is chrispy and browned up and then flip. Cook for about 3 minutes on the skin side and 1 minute on the flesh side.
8. Let rest before slicing
9. Sprinkle the slices with some salt and serve with a BBQ sauce.
Enjoy!